Really Creamy Potato Purée
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 540
- Total Fat
- 45
- Saturated Fat
- 28
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 142
- Sodium
- 600
- Total: 1 hr 5 min
- Active: 20 min
Ingredients
3 pounds large Yukon gold potatoes
2 cups heavy cream, warmed
1/2 pound (2 sticks) European-style salted butter, diced, cold
Kosher salt
Chopped chives, for garnish
Directions
- Preheat the oven to 400 degrees F.
- On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
- Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
- Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.